1) Preheat the oven to 120°C/fan 100°C/gas 1 and line two baking sheets with parchment paper.

On the underside of the paper draw large, medium and small oval shapes, measuring 25cm, 20cm and 15cm, across, ensuring that you can see the shape through the paper.

2) Place the egg whites in a clean bowl and whisk until stiff, not dry. Gradually add in two thirds of the Siúcra Caster Sugar, a tablespoon at a time. Add the rose water and fold in the remaining Siúcra Caster Sugar.

Whisk the egg whites until stiff not dry. Pic: Shutterstock

3) Spoon the meringue mixture into a piping bag with a star or plain nozzle. Following the outline of the ovals, using all of the meringue.

4) Bake for 1½ hours. Switch off the oven and leave them in with the door closed to cool and set over night.

To prepare the rose petals:

1) Pick the petals off and wipe lightly. Place sugar in a shallow bowl. Whisk the egg white and using a paint brush, paint egg white onto the petal.

2) Lightly dip the petals in Siúcra Caster Sugar until very lightly covered. Place in a container and leave to dry.

To prepare the filling:

1) Pour the cream, mascarpone and Siúcra into a mixing bowl and whisk until a thick cream forms.

To assemble:

1)Place the large meringue base onto a cake stand and spread the mascarpone cream onto the meringue.

2) Add just over half of the raspberries and place the next meringue layer on top, just slightly off center.

3) Now spread the rest of the cream over the meringue, sprinkle over the raspberries and place the last meringue oval on top.

Don’t forget to feel proud of yourself! Pic: Shutterstock

To decorate:

1) Sprinkle the pistachios on the sides and a few on the top and add the crystallised roses.